Risk Management Quiz 1

Type of Pathogens that needs a host to multiply

• Virus

• Bacteria

• Fungi

• Protozoan

Illness carried or transmitted to people by food

• Food borne Outbreak

• Food Contamination

• Food borne Illness

• Food Hazard

It is a transfer of microorganism from one place to another

• Food contact

• Food contamination

• Food Hazard

• Cross-contamination

Which of the following is a direct food safety concern?

• Suffering a foodborne illness after eating a contaminated food

• Retail price of food item

• Food presentation etiquette

• Having enough food supply during disaster

All of the following are benefits of good food safety practices EXCEPT:

• Loyal customer

• Good reputation

• High profit

• Paying fines

Which of the following is NOT a Physical Hazard?

• Chlorine solution

• Piece of plastic

• wood scrap

• nails and hair

All of the following may cause cross contamination EXCEPT:

• Storing RTE on bottom shelf of fridge below raw poultry

• Using the same knife to cut raw meat and seafoods

• Using different color coded Knife and Chopping Board

• Using the same gloves when cutting fruits and seafoods.

Which of the following is a prevention measure to avoid allergic reaction?

• Never ask customer if they have allergy because it is considered rude.

• Do not train staff in recognizing allergy symptoms.

• Never label all ingredients because no one should know the secret ingredients

• Train your staff to prepare allergen free menu items if requested

All of the following are population with people at high risk for food borne illness EXCEPT:

• Infant and Children

• Young adult

• Pregnant woman

• Elderly people

What is the Temperature Danger Zone (TDZ)?

• 5°C-60°C

• 1°C-4°C

• -18°C

• 5°C-55°C